Classic Vanilla Cupcakes
This is your classic vanilla cupcake! Delicious buttery fluffiness. Sweetie Pie likes to keep the cake simple and then go wild with the decoration!
Makes 12 cupcakes
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Ingredients
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3/4 cup (108g) dextrose
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2 Tablespoons (30g) water
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100g softened salted butter
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1 teaspoon vanilla
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2 large eggs
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1/2 cup (130g) milk- room temp is best
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1 1/3 cups (190g) self raising flour​ (sifted)
12 cupcakes fresh from the oven!
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Preheat oven to 180°C - non fan forced.
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Line 12 cupcake pans with paper cases.
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In a small saucepan, combine dextrose and water, stirring over a medium heat to dissolve.
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Bring to the boil and let it bubble for 30 seconds. Remove from the heat and set aside to cool over a bowl of room temperature water. (This step of making a syrup improves the texture of the cakes.)
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In a medium/large bowl, beat butter and vanilla until creamy.
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Gradually add cooled dextrose syrup, beating well.
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Beat in eggs one at a time. Scrape down the sides of the bowl. (It will be quite a liquid mixture at this stage.)
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Gently stir in half the flour, then the milk.
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Finally, fold in the rest of the flour, making sure that there are no flour pockets.
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Spoon into prepared cases.
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Bake for approximately 20 minutes (180°C - non fan forced.) Cakes should be light golden brown, soft and springy to the touch. Cool on a wire rack whilst preparing the buttercream.
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Time to make the icing!
Vanilla Buttercream
Makes enough for 12 cupcakes
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Ingredients
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1/2 cup (74g) dextrose
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1 1/2 (23g)Tablespoons water
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90g softened salted butter
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1/2 teaspoon vanilla extract
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1 1/2 Tablespoons full fat milk powder
....one has disappeared already.
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Combine dextrose and water in a small saucepan. Stir over a medium heat to dissolve.
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Bring to the boil and stir whilst boiling for 1 minute.
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Remove from heat and set over a bowl of cool water.
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In a small bowl, beat butter and vanilla until creamy. Once syrup has cooled completely gradually pour into butter mix whilst beating.
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Add milk powder and beat until smooth.
Once cakes have cooled completely, ice the tops with vanilla buttercream.
I used some Homemade Cooking Chocolate
rolled into balls for decoration, and scattered the icing with desiccated coconut.
You could use food dye to colour the icing, or add 1/2 tablespoon of cocoa powder to the buttercream for a chocolate icing.
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Store in an airtight container at room temperature up to 5 days.
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......or leave them on the table and watch them disappear before your very eyes.....
